Duck rolls with foie
4 people / Easy / 40 minutes
Surprise your guests with this delicious appetizer!
Check out the recipe video:
https://www.instagram.com/reel/C1HstCkoFoW/?igsh=MWQya3pmcGhrOWxucA==
INGREDIENTS:
- 2 duck confit legs
- 1 onion
- 2 carrots
- 75 g of foie
- Filo dough sheets
- 1 egg yolk
- 4 tablespoons of fig or blackberry jam
- 2 tablespoons of Dijon mustard
- Olive oil
- Salt and pepper
*Measurements are approximate, you can make the recipe as desired!
ELABORATION:
DUCK ROLL WITH FOIE
Heat the oven to 180 degrees fan mode.
Crumble the duck confit legs in a strainer to release their juice. Separate the fat and reserve it.
Peel and grate the carrots and cut the onion into very small pieces.
Sauté the onion and carrot for about 5/10 minutes or until they are poached. Add salt and pepper. Tip: add little oil so as to make the preparation of the roll easier and combine it with a little bit of duck fat, previously reserved.
Add the crumbled duck to the pan and stir for 2 minutes. Add the foie until it is completely combined with the rest of the ingredients. Remove the mixture from the heat and let it rest for a couple of minutes.
Cut the filo pastry sheets into large squares, fill with the mixture and wrap into a roll.
Place the rolls on a baking tray and brush them with egg yolk. Bake for 5 minutes or until golden brown and remove from the oven.
FOR THE SAUCE
Add 4 teaspoons of fig or blackberry jam and 2 tablespoons of Dijon mustard to a bowl, and mix it well.
SERVING:
Serve the rolls on the rectangular pearl tray and use the small pearl bowl for the sauce. You can decorate the tray with some cut lettuce.
ENJOY!
